Go Back

Pecan Pie Thumbprint Cookies

Pecan pie thumbprint cookies combine buttery, tender cookies with a sweet pecan filling baked right into each center. Chill the dough before shaping, then bake until the cookies are just golden at the edges and the filling is set.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 23 minutes
chilling 30 minutes
Total Time 1 hour 13 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 2 cups all-purpose flour
  • 0.25 tsp fine salt
For the pecan pie filling
  • 1 egg large
  • 2 tbsp light corn syrup
  • 2 tbsp light brown sugar packed
  • 0.5 tsp vanilla extract
  • 0.33 cup pecans finely chopped

Equipment

  • 2 18x13-inch baking sheets
  • 1 electric mixer
  • 1 instant-read thermometer

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. In a large bowl, beat the butter and granulated sugar until smooth, about 2 minutes.
  4. Mix in the flour and salt on low speed just until a soft dough forms.
  5. Cover and refrigerate the dough for 30 minutes.
  6. Scoop the dough into 24 portions, about 1 1/2 tablespoons each, and roll them into balls.
  7. Arrange the balls 2 inches apart on the prepared sheets.
  8. Press a deep indentation into the center of each ball.
  9. Bake for 12–14 minutes, until the cookies are set and their edges are just beginning to turn golden.
  10. Carefully deepen the indentations with the back of a teaspoon.
Make the filling and finish
  1. In a small bowl, whisk the egg, corn syrup, brown sugar, and vanilla until combined.
  2. Stir in the pecans.
  3. Spoon about 1 1/2 teaspoons of filling into each indentation.
  4. Bake for 8–10 minutes, until the filling is set and reaches 160°F when checked with an instant-read thermometer.
  5. Cool the cookies on the baking sheets for 10 minutes.
  6. Transfer them to a wire rack to cool completely.

Notes

For neat centers, deepen the indentations while the cookies are warm, before adding the filling. Store in an airtight container in the refrigerator for up to 5 days; freezer: yes, for up to 2 months. For a gluten-free option, use a 1:1 gluten-free baking flour blend.